This lovely ensemble fills up a shelf in the fridge! This, along with a bean salad make for a nice variety to make salads, wraps, etc. for the week.
The dark grain in the center of the photo is cooked quinoa. I have never seen quinoa this dark before and was excited to try it. It is just as yummy and makes an excellent base for grain salads.
After cooking the quinoa per direction on bag, drizzle with olive oil and lime juice.
Place in individual bowls:
*chopped cilantro
*chopped red onion
*chopped red and/or yellow pepper
* roasted corn kernels (Broil frozen corn until almost browned; watch and stir)
*canned black beans, drained and rinsed
*canned black beans, drained and rinsed
*chopped romaine lettuce
*diced avocado (I cut what I need at the time of consumption)
Assemble the salad and use lime juice as the dressing to stay within the clean eating parameters.
This is also gluten free and you can track down some gluten free chips to add for crunch.
Other options (not necessarily “clean eating”):
- For a dinner with friends, I offered the Brianna’s Chipotle Cheddar Dressing. They loved it.
- You can also use this as a base for a taco salad if you want to add taco meat or chicken, and tortilla chips.
- You can add queso fresco or shredded cheddar as well.
